Roast carrot salad with cumin and coriander

Posted on by Beyond Bespoke

From beetroot to carrot, and even kale, there are plenty of reasons to love a roast vegetable salad

You can make it – and dress it – in advance, leaving nothing to do but scatter a few fresh herbs over it as you sit down.

You can eat it hot the next day, or the day after, or even the day after that, too.

You can make it out of almost any vegetable you happen to have lying around: squash, tomatoes, beetroot, carrot, cauliflower – yes, even kale. (Lettuce and peas could be a stretch, though.)

Said vegetable does not have to be in the first flush of life.

You can turn it into soup by adding some sweated onions, stock and seasoning, then blend.

Here’s my favourite one right now  

450 g carrots, the coloured heritage ones are lovely

1 tsp cumin seeds

1 tsp coriander seeds

1 garlic clove

juice ¾ lemon

third of a tsp caster sugar

1 tbsp olive oil

1 small bunch coriander leaves roughly chopped

salt and black pepper

Roast the cumin seeds lightly till just fragrant. Pound to a paste with coriander seeds, salt and garlic. Then mix into the olive oil and sugar. Scrub then slice the carrots lengthways or keep whole if very small. Put all the ingredients into a bowl and put in the carrots, massaging them well. Spread out in a roasting tray, scatter with salt and roast at 180C for 30-40 minutes until tender and caramelising at the edges. Allow to cool a little – or a lot – then transfer to a platter, squeeze over the lemon juice, season again and finish with coriander leaves.

Joanna Weinberg has written cookery columns for The Times, Red and currently Conde Nast Traveller. She runs Kitchen Table Cookery School at The Talbot Inn, Mells, Somerset

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